INTERACTION OF VOLATILES WITH FOOD COMPONENTS

[1] STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .6. SOME EVIDENCE FOR OCCURENCE OF PROTEIN-FLAVOR BINDING [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1970, 34 (10): : 1569 - +

[2] BEYELER M, UNPUBLISHED RESULTS

[3] SOME CONSIDERATIONS OF VOLATILITIES OF ORGANIC FLAVOR COMPOUNDS IN FOODS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (06) : 1045 - &

[4] ELDRIDGE AC, 1971, CEREAL CHEM, V48, P640

[5] French D., 1963, STARKE, V15, P349

[6] FROSS DA, 1969, J AGR FOOD CHEM, V17, P681

[7] FUKUSHIMA D, 1969, CEREAL CHEM, V46, P156

[8] GLIKSMAN M, 1969, GUM TECHNOLOGY FOOD

[9] GREENWOOD CT, 1956, ADV CARBOHYD CHEM, V11, P335

[10] A NEW METHOD FOR THE SEPARATION OF THE AMYLOSE AND AMYLOPECTIN COMPONENTS OF STARCH [J]. NATURE, 1946, 157 (3975) : 19 - 19

[1] STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .6. SOME EVIDENCE FOR OCCURENCE OF PROTEIN-FLAVOR BINDING [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1970, 34 (10): : 1569 - +

[2] BEYELER M, UNPUBLISHED RESULTS

[3] SOME CONSIDERATIONS OF VOLATILITIES OF ORGANIC FLAVOR COMPOUNDS IN FOODS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (06) : 1045 - &

[4] ELDRIDGE AC, 1971, CEREAL CHEM, V48, P640

[5] French D., 1963, STARKE, V15, P349

[6] FROSS DA, 1969, J AGR FOOD CHEM, V17, P681

[7] FUKUSHIMA D, 1969, CEREAL CHEM, V46, P156

[8] GLIKSMAN M, 1969, GUM TECHNOLOGY FOOD

[9] GREENWOOD CT, 1956, ADV CARBOHYD CHEM, V11, P335

[10] A NEW METHOD FOR THE SEPARATION OF THE AMYLOSE AND AMYLOPECTIN COMPONENTS OF STARCH [J]. NATURE, 1946, 157 (3975) : 19 - 19